In my last post, I mentioned that A Baking Girl is now on Instagram.
Well, this also means that I am now on Instagram.
Holy cow. There are some pretty amazing people out there in the world, and many of them are eating some pretty amazing food, too. From matcha green tea lattes to pickled blueberries to strawberry ricotta crostatas, I’ve seen so many pictures of beautiful food that my stomach is now perpetually growling. There’s even some guy in Iceland who keeps posting pictures of yellow lighthouses that he finds on his travels. Like, whaattt???
Meanwhile, I’m snug in my kitchen, listening to Miles Davis and snapping quick pictures of food that could never even come close to some of the photographic artistry I’ve discovered. But at least it tastes good!
I absolutely adore almond flavor in baked goods, so these cookies are right up my alley. But we’re not stopping with just a splash of almond extract. Nope, these are also made with ground almonds, then rolled in sliced almonds for a triple dose of nutty flavor.
The almond meal gives a tender, crumby texture that contrasts beautifully with the crispy, crunchy sliced almond exterior. It’s all complemented by the mild, sweet flavor of the nuts and the sharpness of the extract, creating cookies that are perfect with coffee or as an afternoon snack.
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Triple Almond Cookies
Makes about 12 cookies
1 cup almond meal or ground almonds
2 egg whites, lightly beaten
1/4 tsp vanilla extract
1/2 tsp almond extract
1/ 4 cup honey
1/4 cup flour
pinch of salt
Sliced almonds for rolling
Preheat oven to 350F. Mix all the ingredients together except for the sliced almonds in a medium bowl until fully combined. Roll tablespoons of batter in the sliced almond until covered. The batter is sticky, so this might be a bit tricky. Drop onto a prepared baking sheet, and bake for 10 minutes until golden brown.